Banana Chocolate Fudge Cake
Wow this is one impressive looking cake! Not only is it impressive but it is also very versatile. You can find many variations of this fudge recipe and all of them taste deep dark and delicious. Some recipes call for smashed, mashed or chunked bananas. Some recipes call for nuts or cherries added to it. It really doesn't matter what you mix in it because it will always come out fudgie and fantastic! I bet if you give it a try it will turn into a favorite at all your Holiday events.
Variety of recipes below:
Banana Chocolate Fudge Cake
Milk Chocolate Frosting
1 pound milk chocolate
1/2 pound semisweet or extra-bittersweet chocolate
3/4 pound softened butter
3 cups cake flour
2 cups light-brown sugar
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup milk
1/3 cup of cubed bananas
1 1/2 teaspoon vanilla extract
4 ounces unsweetened chocolate
6 ounces softened butter
Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water. Stir occasionally until completely melted. Remove pan from hot water and allow the chocolate to cool until warm to the touch, about 20 minutes. Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes. Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer.
Heat the oven to 350F. Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper.
Cake Sift the flour. Measure 3 cups. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk with the eggs and vanilla; set aside. Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water. Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add the melted chocolate and beat until just incorporated. At the very last fold in the 1/3 cup of cubed bananas. Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes and invert onto racks. Cool completely before frosting.
Frost the top surface of one layer of cake and top with the second layer. Spread the remaining frosting on the top and sides of the cake. Large shaving of chocolate looks great on the top of the cake and even nuts. Cake can be completed a day ahead and refrigerated. Serve with a dollop of whipped cream.
Almond Fudge Banana Cake
3 extra ripe, peeled medium bananas
1 1/2 cup sugar
1/2 cup margarine, softened
3 tablespoons Amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds, toasted, ground
***Banana Chocolate Glaze***
1 pureed, extra ripe small banana
1 ounce melted semisweet chocolate
Mash bananas. Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds.
Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10 inch Bundt pan. Bake in 350F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.
Glaze: With a wire whip, beat pureed banana into melted chocolate.
Black Forest Fudge Cake
2 cups cake flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup packed brown sugar
1 egg white
1 cup prune puree
3/4 cup nonfat milk
4 teaspoons vanilla
1 cup boiling water
2 tablespoons instant espresso coffee powder
2 teaspoons baking soda
2 cups frozen pitted unsweetened dark sweet cherries, coarsely chopped, thawed and well drained
1/2 cup chopped toasted walnuts
Heat oven to 350 degrees. Coat a 3- to 4-quart Bundt or other tube pan with vegetable cooking spray. Into large bowl sift flour, cocoa, baking powder and salt; mix in brown sugar. In another bowl whisk eggs with prune puree, milk and vanilla. Pour boiling water into measuring cup; stir in espresso powder and baking soda. Stir egg and water mixtures into flour mixture; mix just until blended.
Pour half the batter into pan; sprinkle cherries and walnuts evenly over batter. Pour in remaining batter. Bake in center of oven about 45 minutes until pick inserted into cake comes out clean. Cool in pan on rack 15 minutes; invert onto rack, remove pan and cool completely. Dust with powdered sugar; place on serving plate. Fill cake center with additional cherries and garnish with mint.
Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor. Pulse on and off until prunes are finely chopped. Makes about 1 cup
Baked Fudge Cake
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Try baking a pan of brownies and let the cake have a brownie bottom.
- Many recipes call for mashed bananas but chunks of banana give a great visual effect when the cake is sliced. See picture above
Great Links to great fudge cake recipes
A look into other Fun Cake Holiday's
February 3 National Carrot Cake Day
February 27 National Chocolate Cake Day
National Applesauce Cake Day--June 6
National Spongecake Day--August 23
National Angel Food Cake Day--October 10
National Lemon Cupcake Day--December 15
National Fruitcake Day--December 27
National Blonde Brownie Day--January 22
March 4 National Poundcake Day
March 28 National Black Forest Cake Day
March 29 National Lemon Chiffon Cake Day
April 7 National Coffee Cake Day
May 19 National Devil's Food Cake Day
June 11 National German Chocolate Cake Day
June 14 National Strawberry Shortcake Day
July 31 National Raspberry Cake Day
August 23 National Spongecake Day